Kurum Yazarı "Kahraman, Kevser" WoS İndeksli Yayınlar Koleksiyonu İçin Listeleme
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Characteristics of germinated corn flour and influence of germination on cookie properties
Oskaybaş-Emlek, Betül; Özbey, Ayşe; Kahraman, Kevser (Akademiai Kiado ZRt., 2022)The aim of this study was to investigate the effect of germination on the physicochemical, structure, pasting, and morphological properties of corn. Germination improved total phenolic content (TPC) and antioxidant capacity ... -
Comparative life cycle assessment of retort pouch and aluminum can for ready-to-eat bean packaging
Gulcimen, Sedat; Ozcan, Ozlem; Cevik, Selin Babacan; Kahraman, Kevser; Uzal, Nigmet (SPRINGER, 2023)Since packaging contributes to severe environmental impacts in food production, alternatives of packaging materials that satisfy customer needs while minimizing environmental impacts in a cost-effective manner should be ... -
Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours
Li, Xiang; Franczyk, Adam; Kahraman, Kevser; Koksel, Filiz (SPRINGER, 2023)Increasing demand for nutritionally dense foods warrants the investigation of high fber and protein ingredients in snack food applications. In this study, blends of barley (22.9% dietary fber, db) and green lentil (26.4% ... -
Formation of resistant starch from amylotype corn starch and determination of the functional properties
Kahraman, Kevser; KÖKSEL, HAMİT (CODON PUBLICATIONS, 2013)High amylose corn starch was hydrolysed with HCl at 40 °C for 0.5-2.0 h. Then the native and acid-modified starch samples were subjected to 2 different heat treatments (HT). In HT1, heat treated/autoclaved samples were ... -
An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology
Cetiner, B.; Acar, O.; Kahraman, K.; Sanal, T.; Koksel, H. (ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD24-28 OVAL RD, LONDON NW1 7DX, ENGLAND, 2017)Effect of heat-moisture treatment on quality properties of two bread wheats (cvs. Tosunbey and Bayraktar) were investigated by using response surface methodology (RSM). Temperature and moisture conditions in the experimental ... -
Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content
Kahraman, Kevser; Koksel, Hamit; Ng, Perry K. W. (ELSEVIER SCI LTD, 2015)The optimum reaction conditions (temperature and pH) for the preparation of cross-linked (CL) corn and wheat starches with maximum resistant starch (RS) content were investigated by using response surface methodology ... -
Production of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra
Oskaybas-Emlek, Betul; Ozbey, Ayse; Aydemir, Levent Yurdaer; Kahraman, Kevser (ELSEVIER, 2022)In this study, the effect of reaction parameters on complex index (CI%) value of complexes formed between buckwheat starch (BS) and myristic acid (MA) was investigated. The temperature (60–90 ◦C) and MA to BS ratio (0.1–0.8 ... -
Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
Koksel, Hamit; Cetiner, Buket; Shamanin, Vladimir P.; Tekin-Cakmak, Z. Hazal; Pototskaya, Inna V.; Kahraman, Kevser; Sagdic, Osman; Morgounov, Alexey I. (MDPI, 2023)The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White ...